Treasure Chest

Grilled Lamb Chops with Charmoula 孜然烤羊架 Ingredients: 1 Lamb Rack (8pc) already frenched and cut into double rib portion Marinate/Rub: 2 tsp Kosher Salt 2 tsp Ground Coriander 2 tsp Ground Cumin 1 tsp Smoked Paprika 1/2 Lemon Zest 2 cloves minced Garlic 2 Tsp Olive Oil (add last to seal the flavor) Charmoula Ingredients: 1 tsp Kosher Salt 1 tsp Ground Coriander 1 tsp Ground Cumin 1/2 tsp Smoked Paprika 1/2 Lemon Zest & Juice 2 cloves minced Garlic 1 chopped shallots 1 bunch chopped fresh mint 1 handful fresh chopped parsley 2 dashes of Crushed Red Pepper Flakes Kosher salt and freshly Ground Black Pepper (taste before adding oil) 1/4 cup Olive Oil Method: Padded dry the lamb racks In a small bowl, combine all marinate Add marinate to both side of lamb rack and set aside Prepare charmoula by mixing all ingredients together and set aside Preheated grill/cast iron pan over medium-high heat Grill the lamb rack for approximately 2-3 minutes

Beef Marinate for 1/2 lb: Soy Sauce 1 Tsp Cooking Wine 1 Tsp White Pepper 1 dash Baking Soda 1/4 tsp Mix well before adding the following Corn Starch 1 tsp and Water 1 tsp Mix well before adding the following Egg White 1 Set aside for 20 minutes before cooking Note: Beef Skirt Steak is great for stir-fried 炒

Stir Fried Beef and Tomatoes Ingredients: Beef Skirt Steak 3/4lb Tomatoes 2 Yellow Onion 1 small Green Onion 1 spring Cooking Oil 3-4 Tsp Beef Marinate: Soy Sauce 1 Tsp Cooking Wine 1 Tsp White Pepper 1 dash Baking Soda 1/4 tsp Mix well before adding the following Corn Starch 1 tsp and Water 1 tsp Mix well before adding the following Egg White 1 Seasoning: Soy Sauce 1 Tsp Dark Soy Sauce 2 Tsp Oyster Sauce 1 Tsp Cooking Wine 1 Tsp Sugar 1 Tsp White Pepper 1 dash Sesame Oil 1/2 tsp Methods: Cut onion and tomatoes (skin off is optional) into bite-size, clean and diced green onion Cut beef into bite-size across the grain Add and mix all seasoning for beef and set aside for 20 minutes Mix seasoning for stir fired use Add 3 Tsp of oil into a frying pan over medium-high heat Add beef into seared both sides for approximately 1 minute and remove from pan and set aside Add onion in the pan to stir-fried for 1 minutes and add tomatoes into

Chinese Steam Fish Ingredients: Gutted Fish ~1lb Green Onion 3 springs Ginger 4 slices julienne Ginger 4 slices Sea Salt 1/2 tsp on each side White Pepper 1/2 tsp Cooking Oil 1 Tsp Cooking Oil 3 Tsp Homemade Fish Sauce or Use bottle Fish Sauce: Soy Sauce 2 Tsp Sugar 1 Tsp Chicken stock/broth 2 Tsp Note:  Pre-made fish sauce can be purchased at any Asian grocery store.  It usually stocks with the oyster sauce aisle. Methods: Padded dry the gutted fish from the market inside and out Slit open the fish body in the center area for easy cooking (I keep my 1lb fish without any slit because it is not a big fish and the center part should be cooked easily) Julienne slices of ginger and green onion Cut 1 1/2 spring of green onion (green and white parts) into 2-3" section Add water into steamer and turn on the heat until steaming Put sections of green onion into the steaming dish/plate Sprinkle 1/2 tsp of sea salt on each side of the fi

Roast Vegetables Ingredients: Carrots Pumpkin Squash Tomatoes Beets Seasoning: Sea Salt Fresh Grounded Pepper Olive Oil Methods: Preheat oven at 350F Clean, padded dry and cut all vegetables Add generous sea salt and freshly grounded pepper to the vegetables in a large mixing bowl Toss the vegetables for even coating and don't worry about the salt and pepper falling into the bottom of the bowl Drizzle light coat of olive oil into the bowl and mix well Lightly brush a thin layer of oil onto the baking sheet and add all vegetables onto it evenly with room to good hot air circulation Roasted in oven for approximately 30 minutes for golden color Flip the vegetable on the other side and rotate the sheets to roast for another 10 minutes or until it is done to your liking Tips: -Do not overcoat the olive oil onto the vegetables.  A thin oil coating will do the job.  Otherwise, it will be too oily to eat and it may be smoky when roasting. -Each vegetable req

老少平安 Steam Fish Paste and Tofu Ingredients: Tofu 1 package Fish Paste 1/2lb Green Onion 2 springs diced Seasoning: Salt 1/4tsp White Pepper 1 dash Corn Starch 1 Tsp Cooking Oil 1 tsp Dressing Mixture: Warm Soy Sauce 1 Tsp Warm Sesame Oil 1/2 tsp Methods: Drain and rinse the tofu Steam the tofu for 1 minute to extract the excess water Use a fork/spoon to mesh down the tofu Add all seasoning into fish paste and start stirring and mixing in one-direct for about 1 minute or until incorporated but do not over mix Add tofu into seasoned fish paste and mix in one-direct for about 1 minute or until incorporated but do not over mix Bring the steamer to boiling Grease the steaming plate with some oil and add the mixture evenly into the plate and do not overcrowded for uneven cooking When water is boiling, place fish paste tofu mixture dish into steamer and steam for 12 minutes on medium high heat Turn off the heat and add green onion on top and cover for 30 se

Lemony Roast Chicken Ingredients: 4 Chicken legs or Whole Chicken Note:  Organic chicken has almost no liquid, so add it a little more oil to coat Salt and Pepper Seasoning: 4 Large quartered Shallots 3/4 cups of drained Caperberries 2 Large quartered Lemons (plenty) 1/4 cup of Olive Oil 1 cup of halved cherry tomatoes (optional) Drizzle EVOO on Sourdough Bread (optional) Methods: Preheat oven at 400F Trim the extra fat from chicken Season chicken with generous salt and pepper Mix all seasoning together Put mixture and optional bread onto a baking sheet Put chicken on top of the seasoning Roast for 45minutes at 400F, brush the dripping/sauce into the chicken for extra golden color and flavor Roast at 400F for 5 more minutes for a total of 50minuets 50 minutes later, the chicken internal temperature in the thickest part should be approximate 165F to 180F Remove tray from oven and let it rest for 5minutes before serving Non-Organic C